Mmmmm... there's nothing better than walking into a house that's filled with the smell of dinner cooking in the crock pot!
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❤️ Why you'll love this recipe
Easy crock pot chicken and stuffing is a shortcut to Grandma's favorite Sunday dinner!
Just 5 minutes prep time and 8 hours in the slow cooker and you'll be sitting down to an old fashioned family meal complete with a side of green beans.
The entire meal cooks all at one time!
Try this creamy slow cooker salisbury steak and gravy next time!
🧾 Ingredients
- I used cornbread Stove Top stuffing mix but you can use your favorite.
- Boneless chicken thighs work well in this recipe, too.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
This easy chicken dinner takes just a few minutes of prep but the result tastes like it took all day in the kitchen.
- Add the chicken breasts to the bottom of the slow cooker. Spoon onions and optional chiles over the top.
- Sprinkle the dry stuffing mixture over the top.
- Add the green beans.
- Mix the sour cream, half the stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the stuffing layer. Cover and cook on low setting.
Oven instructions
You can also make this easy recipe in the oven.
- Spray a casserole dish with no-stick spray.
- Heat 1 ¼ cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and cooked chicken breast in the bottom.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the stuffing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
🥫 Storage
Leftovers can be covered with plastic wrap or stored in an airtight container for up to 4 days.
Freeze for up to 3 months.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
📖 Variations
- Use boneless skinless chicken thighs instead of the chicken breasts.
- Substitute bone in or boneless pork chop for the chicken.
- Use a turkey breast instead of the chicken.
- You can substitute cream of mushroom soup for the cream of chicken. In fact almost any condensed cream soup will work just fine.
- Chopped celery gives it a little extra flavor. Just add it over the chicken before you add the stuffing.
💭 Things to know
Expert tip: If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken and stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans for a complete meal.
- This is perfect for a smaller Thanksgiving dinner. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker with no-stick cooking spray keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus soups all work well.
- Diced celery is also good in this.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yes you can. It freezes well for up to about 3 months. Thaw it out overnight in the refrigerator and then warm it in a 375F oven, covered with foil, for about 20 minutes or until heated through.
There's no need to cook it when you are making this in the slow cooker. If you are making this in the oven it's best to pre-cook it if you can.
I told you this was the easiest thing ever!
🍽️ Serve with...
Since the green beans cook right along with the chicken you really don't need anything else.
Biscuits are always nice, a salad on the side, and this 5 minute Mexican Chocolate Cobbler and you're all set!
If you're turning this into a big family dinner then try -
📚 Related recipes
You've definitely got to try one of my family's favorites - creamy fiesta chicken in the crock pot. It's delicious and there's just 5 minutes prep time!
- Crock Pot French onion chicken is perfect comfort food. Although the flavors remind me of fall I love it all year!
📞 The last word
I love a good slow cooker chicken recipe! They're usually quick to prep and, around here at least, a family favorite.
Next time try this buttermilk brined roast chicken for an old fashioned Sunday dinner!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crockpot Chicken & Dressing
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 pounds boneless chicken breast, or thighs
- ½ cup chopped onion, optional
- 4 ounces green chiles, chopped, optional
- 6 ounces cornbread stuffing mix
- 1 cup sour cream
- 10.5 ounces cream of chicken soup, undiluted
- ¾ cup chicken stock
- 1 pound green beans, optional
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Instructions
Slow Cooker
- Season the chicken with salt and pepper - go easy on the salt because there's plenty in the soup and stuffing mix.
- Spray the slow cooker with a cooking-spray so clean up will be easy.
- Add the chicken to the bottom of the slow cooker.
- Spoon onions and chiles over the top, if desired.
- Sprinkle the dry stuffing mix over the top of the chicken.
- Mix the sour cream, half the chicken stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the top of the stuffing layer.
- Add the green beans. You can add them to the top or skooch the chicken over and add them to the side.
- Pour the remaining chicken stock over the top.
- Cover and cook for 8 hours on low or 4-5 hours on high. The chicken should reach an internal temperature of 165F.
Oven Instructions
- Spray a casserole dish with no-stick spray.
- Heat 1 ¼ cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and chicken breast in the bottom. This works best if you've shredded the chicken or cut it into bite sized pieces.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the stuffing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Instant Pot Instructions
- Pour the chicken stock into the Instant Pot and top with the chicken.
- Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 8 minutes. Double check that the pressure seal valve is secured and closed.
- Combine the stuffing, cream of chicken soup, and sour cream.
- When the timer goes off turn the quick release valve on the instant pot and wait for the steam to escape.
- Press the cancel button to turn it off.
- Open the lid and use an insta-read thermometer to make sure the chicken is cooked to at least 160F.
- Add the stuffing, onions, chiles, and green beans on top of the chicken.
- Replace the lid and seal the pressure valve.
- Press the “manual” or “pressure cook” button and set the timer to 4 minutes.
- When it's finished, release the valve once more to let the steam escape.
Notes
- If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken and stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans.
- This is perfect for the smaller Thanksgiving meals many of us will be having this year. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus all work well in place of the cream of chicken soup.
- Diced celery is also good in this.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 4 months.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published August 24, 2020. Last updated August 24, 2022 for editorial content and readability.
Denise Powell
Honestly this has become such a family favorite they may vote it to have it for thanksgiving dinner! My church friend and neighbor had a death in the family so I took over all the ingredients for a double batch and they all loved it! Your site has become my daily comfort news. I love all of your bread recipes! Thank you!
Mikie D
Could this be made with a whole chicken? Would you make any changes?
Marye
It could be. No, I don't think there's be any changes - you'd just need to be careful of the bones.
lois b shofstahl
I cant wait to make if after I lose my holiday gain. Looks easy peasy. I like the option to double or triple the recipe. I hate doing the math.
R
I hate the taste of sour cream what can I substitute?
Marye
Try 3/4 cup of milk.